Coconut and Scallion Rice

We all know rice is one of the simplest and most common dishes on the dinner table. But it doesn’t take much to go from plain white rice to an inviting, flavorful side—or tasty base for stir-fry.

Cook the rice in rich, creamy coconut milk, thinned with a little chicken broth (or water, to keep it vegetarian) and finished with mild, earthy scallions. The combination of sweet and savory gives new life to everyday rice.

Tip: Rice doesn’t take nearly as long to cook as some may believe. The texture should be tender, but still a little firm and chewy—not mushy. Cook rice in a skillet instead of a deeper pot so that both the grains and the liquid have room to spread out, allowing absorption to occur faster and more evenly. 

Note: If you’re not familiar with canned coconut milk, be aware that there’s typically a layer of solidified cream on top (better varieties have a thicker layer). Even shaking the can won’t break the thick cream. Simply push a spoon through it and into the thin, watery milk below then gently stir to combine until the mixture is smooth and creamy.

Solidified cream on top 

Push a spoon through the cream layer

Stir gently to combine

Serves 4

Ingredients

• 1 tbsp olive oil
• 3/4 cup basmati rice (or other long-grain white rice), soaked in cold water 30 minutes, rinsed and drained
• sea salt
• freshly ground black pepper
• 1 cup coconut milk (from a 15-oz can)
• 1/4 cup chicken broth (or water)
• 4 scallions, thinly sliced

Sliced Scallions

Preparation

1. Heat a 10-inch, nonstick skillet over medium heat and add the olive oil, swirling to coat. Add the rice and season with salt and pepper. Stir-fry 1 minute.
2. Add the coconut milk and broth (or water) and stir well to combine. Bring to a simmer then reduce the heat to low, cover, and cook until the liquid is absorbed, 12-14 minutes.
3. Remove from the heat and stir in the scallions, fluffing the rice as you stir. Check for seasoning, adding a little salt, if needed. 

Stir-Fried Rice in Oil 

Coconut Milk and Broth Added

Stir in the scallions, fluff the rice, and serve hot.

Coconut and Scallion Rice